Thai chicken and Noodles Recipe

4

Ingredients

2 tsp olive oil
1 1/2 lbs boneless, skinless chicken breasts, sliced into thin strips
1 10oz bottle sweet chili sauce
3 T creamy peanut butter
3 cloves garlic, minced
1 14oz can chicken broth
1 8oz pkg vermicelli noodles
1 C shredded cabbage and carrot mix
1 C bean sprouts (optional)
chopped fresh cilantro (optional)
chopped roasted peanuts (optional)

Preparation

Step 1

Heat oil in large nonstick skillet over medium-high heat. Add chicken (in batches if necessary) and cook, stirring frequently, until lightly browned on all sides. Transfer to slow cooker.

Stir together chili sauce, peanut butter and garlic in a small bowl. Pour over chicken. Stir until chicken is well coated with sauce. Add chicken broth and stir well. Cover and cook on LOW 2 hours.

Add noodles and cabbage mix. Cover and cook 30 minutes or until noodles and cabbage are tender. Garnish with bean sprouts, chopped cilantro and peanuts, if desired.